Just a straight and simple Italian/American meat sauce. Red sauce with beef. Nothing fancy, just filling.
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What is/was for dinner?
- Thread starter Gutwrench
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I usually prefer pasta kinda plain. Cooked al dente; then tossed with olive oil and slightly browned in a hot skillet with white wine, garlic, thyme, angle sliced scallions, and butter. Then topped with cracked pepper and grated parmesan.
Sorry, I plate it then add the cracked pepper and a ~bushel of parmesan. Red sauce is good but often too heavy...and I’m lazy.
Looks like you need this in your life. It's likely the best pasta in Rome. Simple and about the best thing you could eat!
https://www.foodnetwork.com/recipes/geoffrey-zakarian/cacio-e-pepe-5176183
That sounds very tasty; a generous hand with garlic, black pepper, butter and parmesan would make this quite delicious.
Some days though - and yesterday was one - I am in the mood for slow, gentle, cooking. And that is when a homemade tomato based sauce can work wonders.
This evening's dinner will be yesterday's sauce (Italian spicy sausage, pancetta, onion, garlic, cannellini beans, tomatoes) re-heated and served with potatoes. Given twenty four hours to blend further, this should be delicious. And warming.
Mother has had her dinner.
With great cunning, the carer introduced two small chocolate bars, as well.
Yesterday, she had discussed purchasing some sweets, chocolates, chocolate (what our Transatlantic Cousins are said to call "candies") and also bars of chocolate for the inevitable visits of the Trick 'n' Treaters at Hallowe'en.
I'm enormously impressed; this sort of planning would have only occurred to me the day before Hallowe'en. Anyway, (as I am still housebound and coughing, though improving) I gave her money for shopping, and she returned, with bags of sweets, chocolate bars and sundry other goodies today.
So, Mother was persuaded - between bites of chocolate, and bites of Italian sausage and homemade tomato sauce - to eat her dinner. Not seeing terribly well, once she realised that chocolate was on offer, she voluntarily opened her mouth wide, - she loves chocolate bars and biscuits - and the carer got spoons of tomatoey goodness in, as well as chocolate.
With great cunning, the carer introduced two small chocolate bars, as well.
Yesterday, she had discussed purchasing some sweets, chocolates, chocolate (what our Transatlantic Cousins are said to call "candies") and also bars of chocolate for the inevitable visits of the Trick 'n' Treaters at Hallowe'en.
I'm enormously impressed; this sort of planning would have only occurred to me the day before Hallowe'en. Anyway, (as I am still housebound and coughing, though improving) I gave her money for shopping, and she returned, with bags of sweets, chocolate bars and sundry other goodies today.
So, Mother was persuaded - between bites of chocolate, and bites of Italian sausage and homemade tomato sauce - to eat her dinner. Not seeing terribly well, once she realised that chocolate was on offer, she voluntarily opened her mouth wide, - she loves chocolate bars and biscuits - and the carer got spoons of tomatoey goodness in, as well as chocolate.
The funny thing is that Mother never had a sweet tooth until her dementia kicked in.
Actually, when she was diagnosed with dementia, over six years ago, they asked me whether she had a sweet tooth.
Apparently, it can be a symptom of dementia, and is considered a symptom of dementia - but, at that stage, she was more like myself interns of preferred taste profiles, she liked savoury food, gooseberries, apricots, cooking apples, and so on.
My father - notoriously - would cheerfully demolish a box of high end chocolates in one single sitting, but not her. She didn't really like sweets, or chocolates, and wasn't bothered by whether a dessert course existed (whereas for my father, dessert was the whole point of a meal).
At the time, I had answered in the negative, a bit puzzled. Subsequent reading confirmed that this appearance of a pronounced sweet tooth in those who had developed dementia can be quite marked. Anyway, it kicked in, bang on schedule, within a matter of months of the original diagnosis, so much so, that Mother (like a child) would not eat dinner if she caught sight of dessert.
So, the carer took to concealing dessert, unless temptation needed to be offered.
Cakes, French tarts, chocolate bars, biscuits, and candies/sweets all go down terribly well these days. There is no such thing as too sweet; fools who turned up during the summer eating ice cream cones found that my mother - having ignored them - suddenly come to life demanding the ice cream cone (and, when given it to taste, proceeded, greedily and happily, to eat it all, not just taste it and confine herself to a single bite).
Actually, (and this is funny) I've had cousins - the sort to whom my mother gave serious and excellent advice, listening to their woes and comforting and advising and mentoring them a few decades ago, the sort who congratulate themselves a little for having come to see her occasionally, - come down the stairs, wearing an expression torn between bewilderment and slight annoyance - while exclaiming indignantly with stunned surprise, "she ate all of my ice cream".
Upon further investigation it would be discovered that the culprit would be sitting up in bed, grinning from ear to ear, entirely unapologetic.
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Fish n Chips (w/ a few prawns). A rare treat these days.
Sounds delicious - a real Friday treat (for some reason, Fish n Chips always taste better on a Friday).
Here, dinner is gnocchi (genuine Italian gnocchi, purchased in the cheesemonger's) with homemade Gorgonzola sauce.
I had plenty of blue cheese left over (my heavy head and chest cold meant that I didn't enjoy my cheese the way I normally do), and diced (large slices) of two different types of Gorgonzola and a little left over Stilton.
This was melted in a copper sauté pan, and organic double cream added. Meanwhile, in another large copper saucepan, water (with a little salt and olive oil) was put on the boil, and to that, I added the gnocchi, which were ready in around two to three minutes.
Mother liked it, but her version of the dish included chocolate bars as well. So, for Mother, gnocchi, Gorgonzola sauce and chocolate bars; we simply had Gorgonzola sauce and gnocchi.
This dish can also be served with walnuts, and sometimes (but not today) I will also serve a green salad with it.
I had dinner for breakfast yesterday: coconut shrimp and my pinto beans, onions and avocado thing. Enjoyed the combination so much, I put in a second delivery order with the grocers today for more of the aforementioned items.
I suppose my locust-like appetite has finally returned.
Looking forward to making a sort of omelette today with broccoli and onions.
I suppose my locust-like appetite has finally returned.
Looking forward to making a sort of omelette today with broccoli and onions.
Artisan sausages (mustard and whisky flavour) and potatoes boulangere are what I have in mind for this evening.
Dinner 12 hours late: chorizo sausage, eggs, and flour tortillas. Mmm.
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The boulangère potatoes are in the (pre-heated) oven. They will remain there for the next hour or so, after which I shall remove the top of the dish, and return the dish to the oven for a further half an hour.
That is when I can start on the artisan sausages (which themselves, will take the best part of half an hour to cook).
That is when I can start on the artisan sausages (which themselves, will take the best part of half an hour to cook).
So let me say right up front, I'll be the first person to say, substituting X for Y might be healthier (in whatever context, sugars, fats, etc.), but clearly not as good ... but this a stunningly fantastic variation to a favorite, that is _just_as_good_if_not_better_
Pizza.
Not very low carb (keto/paleo, whatever ...) friendly. So, last night, for the second time, we had homemade pizza, where the crust was a no-carb version using almond flour, cheese, egg. I really think it's the cheese in the crust that makes it so amazing, but it still has an excellent traditional dough texture. All fresh ingredients, super tasty Boar's Head pepperoni, one of our favorite organic sauces. I suppose this could also be cross-posted into the "health" thread (had a terrific "Stavros style" greek salad too).
Pizza.
Not very low carb (keto/paleo, whatever ...) friendly. So, last night, for the second time, we had homemade pizza, where the crust was a no-carb version using almond flour, cheese, egg. I really think it's the cheese in the crust that makes it so amazing, but it still has an excellent traditional dough texture. All fresh ingredients, super tasty Boar's Head pepperoni, one of our favorite organic sauces. I suppose this could also be cross-posted into the "health" thread
(had a terrific "Stavros style" greek salad too).
So let me say right up front, I'll be the first person to say, substituting X for Y might be healthier (in whatever context, sugars, fats, etc.), but clearly not as good ... but this a stunningly fantastic variation to a favorite, that is _just_as_good_if_not_better_
Pizza.
Not very low carb (keto/paleo, whatever ...) friendly. So, last night, for the second time, we had homemade pizza, where the crust was a no-carb version using almond flour, cheese, egg. I really think it's the cheese in the crust that makes it so amazing, but it still has an excellent traditional dough texture. All fresh ingredients, super tasty Boar's Head pepperoni, one of our favorite organic sauces. I suppose this could also be cross-posted into the "health" thread
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Does pizza made this way require the exceptionally high heat that standard - or more usual - homemade pizza requires?
It's in the ballpark of a "regular" flour based dough, 425 for 8 minutes, remove, add the toppings, another 8 minutes. That's parchment paper which is incredibly helpful for the initial cook (to avoid sticking), then I saw some folks say they remove that and go right onto the pizza pan, and even one person who said they go directly onto the oven rack for the last 8 to make it crispier.
We're going to experiment with those variations a bit - it's so tasty, I think we're going to make just a crust for dipping into olive oil and/or to eat with hummus!
We're going to experiment with those variations a bit - it's so tasty, I think we're going to make just a crust for dipping into olive oil and/or to eat with hummus!
It looks delicious!
Would a pizza stone be helpful? I use it with the Egg and in the oven for regular dough pizzas.
That sounds wonderful, and thank you.
Mother loved her potato boulangère (the potatoes are sliced very thinly and layered with onions, sliced equally thinly, so that you have several alternating layers of thinly sliced potatoes and thinly sliced onions, the lot cooked in a chicken stock), and artisan sausages and ate her meal in its entirety.
Very tasty, and lovely autumn fare, though I say so myself.
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I have had a pizza stone and found it excellent.